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You don’t want to miss these Sheet Pan Protein Pancakes with Kodiak Cakes! Seriously, once you try them, you won’t want to make pancakes any other way. They’re effortless, customizable, and extra fluffy, packed with protein from both Kodiak Cakes pancake mix and Greek yogurt.
I love using a 9×13 quarter sheet pan for this recipe. It’s the perfect size to serve 4 people without leftovers. Want to feed a crowd? You can easily double the recipe and use a larger pan for still the same fluff and protein-packed goodness, just more to enjoy!
This is the ultimate hands-off breakfast! Simply pour the batter, sprinkle your favorite toppings, bake, and slice. There’s no flipping required! Using Greek yogurt keeps these sheet pan pancakes with pancake mix super tender, moist, and perfectly light, all without any added butter or oil.
Whether you’re feeding a few or prepping for the week, these protein-packed sheet pan pancakes are totally customizable! Top with fresh fruit, chocolate chips, nuts, or whatever you love! The possibilities are endless!
For another delicious recipe with Kodiak Cakes, try our banana chocolate chip Kodiak muffins!
Table of Contents
- Why You Will Love These Sheet Pan Protein Pancakes
- Ingredients Needed
- How To Customize Sheet Pan Pancakes
- How To Make Sheet Pan Protein Pancakes With Kodiak Cakes
- Serving Suggestions
- Shawna’s Expert Tips
- Storage Instructions
- Frequently Asked Questions
- More Pancake Recipes to Try!
- Sheet Pan Protein Pancakes With Kodiak Cakes Recipe
Why You Will Love These Sheet Pan Protein Pancakes
- Easy & Fluffy: These pancakes bake up soft and fluffy in the oven with no flipping required. Just mix, pour, and bake. Everything is ready at the same time.
- Customizable: Add your favorite toppings or divide the sheet pan into sections with different toppings so everyone gets what they love.
- Protein-Packed: Greek yogurt keeps the pancakes moist while adding protein. Plus, using Kodiak Cakes pancake mix adds even more protein.
- Healthy: These sheet pan pancakes are made without oil, butter, or sugar!
- Perfect for Any Occasion: It’s a cozy and comforting breakfast that’s great for feeding a crowd or meal prepping for the week.
“Made this morning using the Aldi’s version of high protein pancake/waffle mix. I used a Walmart generic of vanilla Premier Protein shake for my “milk of choice.” Added some frozen blueberries as suggested in the recipe. Results were great! I love having the entire “batch of pancakes” ready at one time so everyone can sit down to eat at the same time. This was a yummy breakfast treat and will definitely be making this again! Thanks!!”
– valli
Ingredients Needed
- Pancake Mix: The base of these sheet pan pancakes. It makes them light and fluffy while adding extra protein. If you don’t have Kodiak Cakes on hand, Bisquick or Krusteaz pancake mix works great as a substitute. The pancakes will still be fluffy and delicious, though they may have slightly less protein.
- Baking Powder: Helps the pancakes rise and gives them an extra fluffy texture.
- Egg: Helps bind the batter and gives the pancakes structure.
- Greek Yogurt: Adds moisture and protein, and you can’t taste it in these pancakes.
- Milk: Helps thin the batter to the right consistency.
- Vanilla Extract: A splash of vanilla extract adds flavor to the batter.
- Toppings: We topped with fresh blueberries and raspberries, but feel free to add your favorite pancake toppings.
Find the full measurements in the recipe card below.
How To Customize Sheet Pan Pancakes
One of my favorite things about sheet pan pancakes is how easy they are to customize. You can make each section a little different so everyone gets exactly what they love!
- Fruit: I love adding fresh berries, like strawberries, blueberries, or raspberries. They add natural sweetness and a burst of color that makes the pancakes feel extra special
- Chocolate: For a sweet twist, I like sprinkling mini chocolate chips or chunks over part of the pan.
- Nuts: Chopped nuts like walnuts, pecans, or almonds are a great way to add crunch and extra flavor. I love the texture contrast they give against the soft and fluffy pancakes.
- Savory Twist: For a brunch variation, you can sprinkle with shredded cheese or cooked bacon bits!
How To Make Sheet Pan Protein Pancakes With Kodiak Cakes
Step 1: In a large bowl, mix the Kodiak Cakes and baking powder.
Step 2: In a separate bowl, whisk the egg and Greek yogurt until smooth, then whisk in the milk and vanilla extract until fully combined.
Step 3: Gradually pour the wet ingredients into the dry ingredients, mixing just until combined. Avoid over-mixing.
Step 4: Lightly spray a 9×13 baking sheet with oil or line it with parchment paper. Pour the batter into the sheet pan, spreading it into an even layer.
Step 5: Sprinkle your favorite toppings over the batter.
Step 6: Bake the sheet pan pancakes at 425°F for 12-15 minutes, or until lightly golden and set in the center.
Step 7: Let cool slightly, slice into 8 squares, and serve warm.
Serving Suggestions
Serve these sheet pan protein pancakes warm with a drizzle of maple syrup or honey. Or, add a dollop of Greek yogurt or whipped cream, top with fresh fruit, or spread with strawberry chia jam or blueberry jam for even more flavor. You can even top with chopped nuts like pecans, almonds, or walnuts, or sprinkle with shredded coconut flakes for extra texture.
These pancakes also make a great high-protein breakfast alongside our cottage cheese fruit bowl, green protein smoothie, protein coffee, scrambled eggs with cottage cheese, cottage cheese egg bake, or cottage cheese quiche.
Shawna’s Expert Tips
- Don’t Over-Mix the Batter: Mix just until the ingredients are combined to keep the pancakes light and fluffy.
- Whisk the Wet Ingredients Well: Fully whisk the egg and Greek yogurt until smooth with no lumps, then whisk in the milk and vanilla extract.
- Spread the Batter Evenly: Make sure the batter is spread into an even layer on the sheet pan, so it cooks evenly throughout.
- Customize with Toppings: Add different toppings to different sections of the sheet pan. You don’t have to use the same topping for the whole batch. This makes it easy for everyone to get what they love!
Storage Instructions
Storing: Store leftover sheet pan pancakes in an airtight container in the refrigerator for 3-4 days.
Reheating: To reheat, warm individual squares in the microwave for 20-30 seconds, or until heated through.
Freezing: For longer storage, you can freeze these sheet pan pancakes in a freezer-safe container or bag for 1-2 months!
Frequently Asked Questions
Can I Make Pancakes on a Sheet Pan?
Yes, you can make pancakes on a sheet pan! Sheet pan pancakes are incredibly easy to make and require no flipping. Simply pour the batter onto a sheet pan and bake everything at once.
Can Sheet Pan Pancakes Be Healthy?
Yes, these sheet pan pancakes are a healthier option made without oil, butter, or added sugar. Using Kodiak Cakes pancake mix and Greek yogurt adds protein while keeping the pancakes moist and satisfying.
How Do You Prevent Sheet Pan Pancakes From Sticking?
Lightly spray the sheet pan with oil or line it with parchment paper to prevent sticking and make cleanup easy.
More Pancake Recipes to Try!
- Cottage Cheese Banana Pancakes
- Healthy Banana Pancakes With Oats
- Pumpkin Pancakes
- Strawberry Banana Pancakes
- Peach Pancakes
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Sheet Pan Protein Pancakes With Kodiak Cakes
Ingredients
- 1 ¼ cups Kodiak Cakes pancake mix
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 cup 0-fat Greek yogurt
- 3/4 cup milk of choice
- 1 teaspoon vanilla extract
- 1/4 cup blueberries, raspberries, chocolate chips, sliced bananas, or toppings of choice
Instructions
- In a large bowl, mix the Kodiak Cakes and baking powder.
- In a separate bowl, whisk the egg and Greek yogurt until smooth, then whisk in the milk and vanilla extract until fully combined.
- Gradually pour the wet ingredients into the dry ingredients, mixing just until combined. Avoid over-mixing.
- Lightly spray a 9×13 baking sheet with oil or line it with parchment paper. Pour the batter into the sheet pan, spreading it into an even layer.
- Sprinkle your favorite toppings over the batter.
- Bake the sheet pan pancakes at 425°F for 12-15 minutes, or until lightly golden and set in the center.
- Let cool slightly, slice into 8 squares, and serve warm with maple syrup, nut butter, or fresh fruit.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I absolutely love these Sheet Pan Protein Pancakes with Kodiak Cakes. They’re unbelievably easy to make, come out perfectly fluffy every time, and are packed with protein to keep you full and satisfied. Once you try making pancakes this way, you honestly won’t want to go back to standing over the stove flipping them one by one. It’s my go-to method for stress-free mornings and meal prep, and the results are always so good.
Made this morning using the Aldi’s version of high protein pancake/waffle mix. I used a Walmart generic of vanilla Premier Protein shake for my “milk of choice.” Added some frozen blueberries as suggested in the recipe. Results were great! I love having the entire “batch of pancakes” ready at one time so everyone can sit down to eat at the same time. This was a yummy breakfast treat and will definitely be making this again! Thanks!!
Hi Valli, thank you so much for sharing this. I love how you made these sheet pan protein pancakes your own. Using a vanilla Premier Protein shake as the milk is such a great idea for boosting the protein, and the frozen blueberries sound absolutely delicious. I am so glad the results turned out great for you. Having the whole batch ready at once really does make breakfast easier and more enjoyable. I’m happy to hear it was a hit and that you will be making it again. Thanks so much for taking the time to leave such a thoughtful comment.